This is an old recipe my mother cut from a local newspaper column when I was a child in the 1950s. Piecrust Shell, baked and cooled 1 quart fresh Strawberries, washed and hulled 1 c. sugar 3 T. Corn Starch 1 cup Water 2 tsp. Brandy Flavoring Few drops red food coloring 1 cup Whipping Cream, whipped and sweetened Cut up 1 cup of berries. Mix sugar and corn starch in medium saucepan. Stir in water gradually until smooth. Add the cut-up berries. Cook and stir over medium heat until thick and clear. Stir in brandy flavoring and food color. Stir in remaining berries, saving 1/3 cup for garnish. Refrigerate until filling mounds. Pour into baked piecrust shell. Chill until firm, about 4 hours. Top with whipped cream and reserved berries.
2 comments:
Hello it's Maria. Just popped in to say how much I enjoy your blog and I share it whenever possible--and link back to itwhen appropriate. Thank you for sharing your grandmother's recipes.
Hello Maria. Thank you so much for your kind words and for sharing some of our recipes.
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